Deep-fried pork loin chops are a common centerpiece in lunch boxes throughout the island of Taiwan. Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, then coated in a crispy layer of sweet potato starch, they’re a great anchor for an afternoon meal.

　　This recipe was excerpted from 'Made in Taiwan' by Clarissa Wei, one of our top cookbooks of 2023. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Michiu Cooking Wine

　　$11 At Amazon

　　Sweet Potato Starch

　　$7 At Amazon

　　Toasted Sesame Oil

　　$8 At Amazon

　　

Ingredients

Makes 3

　　3 boneless pork loin chops, about 5⅕ ounces (150 g) each, or 1 pound in total weight

　　1 Tbsp. soy sauce

　　1 Tbsp. Taiwanese rice wine (michiu) or cooking sake

　　1½ tsp. white sugar

　　1 tsp. toasted sesame oil

　　1⁄4 tsp. fine sea salt

　　1⁄4 tsp. ground white pepper

　　1⁄4 tsp. five-spice powder

　　1 garlic clove, minced

　　4 cups canola or soybean oil

　　1⁄2 cup thick sweet potato starch (see note)

　　Cooked short-grain rice, also known as sushi rice, for serving

　　

Step 1

Take a meat mallet and pound the boneless pork chops so that they are about ½-inch thick. In a large bowl, combine the pork with the soy sauce, rice wine, sugar, sesame oil, salt, white pepper, five-spice powder, and garlic. Massage the meat until it’s thoroughly coated with the sauce. Cover and refrigerate for at least 2 hours or overnight.

　　

Step 2

In a deep wok over medium-high heat, warm the oil until it reaches 350°F on an instant-read thermometer.

　　

Step 3

Spread the sweet potato starch on a plate and press the pork loins into it until both sides are fully coated. Shake off the excess starch. Transfer the coated pork loins to a clean plate.

　　

Step 4

Working with one pork loin at a time, gently slide a pork loin into the hot oil and cook until it’s light golden brown, turning it over often so both sides are completely submerged, 4 to 5 minutes. Remove the pork from the oil with tongs, and transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain. Skim off and discard any leftover crumbs in the oil with the ladle. Repeat with the remaining pork loins.

　　

Step 5

Bring the oil up to 375°F over medium-high heat again and slide in a fried pork loin. Fry until golden brown and until the thickest part of the meat registers 145°F, 1 to 2 minutes. Transfer to a paper towel–lined plate or a wire rack set in a rimmed baking sheet to drain again. Repeat with the remaining pork loins. Enjoy immediately, served over warm white rice.

　　Cooks' note:

　　Thick sweet potato starch is coarse—similar to panko bread crumbs but a bit finer. Some brands will specify between thick and thin sweet potato starch. If you can only find thin, lightly spritz the starch with some water so that it clumps up and creates small beads.

　　Excerpted from Made in Taiwan: Recipes and Stories from the Island Nation. Copyright @ 2023 by Clarissa Wei. Photography Copyright © 2023 by Yen Wei and Ryan Chen. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved. Buy the full book from Amazon or Simon & Schuster.